Blueberry Coffee Cake For One
This single serving blueberry coffee cake is soft and tender, baked in a ramekin with juicy blueberries throughout and finished with an optional vanilla glaze.
Servings: 1 serving
Equipment
Ingredients
- 2 tablespoons salted butter - melted, plus more for greasing the ramekin
- 5 tablespoons granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- 5 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons milk
- ⅓ cup blueberries
For the glaze (optional)
- 2 tablespoons powdered sugar
- 2 teaspoons milk or heavy cream
- ⅛ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C).
- Lightly grease a 10-ounce ramekin with butter.
- In a small bowl, stir the melted butter and sugar together until smooth.
- Stir in the egg yolk and vanilla until combined.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.
- Add the dry ingredients to the butter mixture and stir just until combined.
- Stir in the milk.
- Gently fold in the blueberries until evenly distributed.
- Spoon the batter into the greased ramekin and smooth the top.
- Bake for 30 to 35 minutes, until the top is golden and a knife inserted in the center comes out clean.
- For the optional glaze, whisk the powdered sugar, milk or cream, and vanilla in a small bowl until smooth.
- Drizzle the glaze over the cake once it has cooled slightly.
Notes
Use a 10-ounce ramekin: This cake is built for a 10-ounce ramekin, about 4 inches wide. The size gives it the right height and matches the bake time below. A larger dish bakes faster, a smaller one slower.
Level your flour: With only 5 tablespoons of flour, a heaped or packed spoon throws the ratio off more than it would in a full-size cake. Spoon the flour loosely into the tablespoon and sweep the top level with a knife so the cake doesn't bake up dry or heavy.
Don't overmix the batter: Stir the wet and dry together just until the flour disappears. Overmixing builds gluten and makes the cake tough, so a few lumps are fine.
Check it at 30 minutes: Ovens vary, so start checking at the 30-minute mark. It's done when the top is golden and a knife in the center comes out clean.
If doubling the recipe, bake in two 10-ounce ramekins or one 5x5 inch baking dish.
Nutrition
Serving: 1serving | Calories: 662kcal | Carbohydrates: 98g | Protein: 8g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 546mg | Potassium: 155mg | Fiber: 2g | Sugar: 67g | Vitamin A: 1033IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
